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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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Ingredients:
1 lb sponge cake
1 pint whipping cream
Icing sugar
Maraschino liqueur
3.5 ounces dark chocolate
2 ounces chocolate chips
2 ounces candied lime and orange peels.
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- Directions:
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- Cut 3/4 of the sponge cake into rectangles and use to
line a pudding bowl.
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- Brush the pieces of the sponge cake with the liqueur.
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- Whip
the cream and sweeten with the icing sugar.
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- Melt the chocolate over a *bain-marie; when it has
cooled, add half the whipped cream, mix together and then pour into the
pudding bowl; smooth the surface.
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- Stir the chocolate and mixed candied peels into the remaining
whipped cream and pour into the pudding bowl.
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- Now cover the
open top of the bowl with the remaining pieces of sponge cake and seal
with a sheet of greaseproof paper.
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- Leave in the fridge for six hours.
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- To remove the zuccotto from the bowl before serving,
dip it into hot water for a few minutes, then cover with a flat serving
dish and turn upside down.
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- The best wine to accompany this sweet is a good Vin
Santo.
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- Note: *Bain-marie or Mary's bath is a method utilized to
slowly warm or convey uniform temperature to a liquid or solid
substance, by submerging the container into a larger one with boiling or
near boiling water.
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